Directions

In a heavy-bottomed pan, roast oats in 2 teaspoons oil over low to medium-low heat 1 to 2 minutes until oats begin to color. Remove from heat and set oats aside in a bowl.

In the same pan over medium-low heat, heat remaining 1 tablespoon oil. Add cumin seeds. When seeds sizzle, add chilies and stir a few times. Add onion and saute about 5 to 7 minutes until transparent. Add carrot and bell pepper, and sprinkle with a bit of water. Cook, stirring, about 8 minutes until soft.

Increase heat to medium-high. Add water and salt to taste and bring to a boil. Add reserved oats, reducing the heat to medium-low. Stir until oats cook and begin to absorb water, about 3 minutes. Remove from heat and keep covered for 5 minutes. Add lemon juice and mix well.